Hey pixels!! This month will be entirely dedicated to Christmas! Just because. Well, because it’s December and Christmas is great. I’ll share with you some recipes, menu suggestions, DIY’s and ideas to celebrate.
Today’s recipe is similar to the wonderful vegan cinnamon rolls we made some time ago, but with a festive ingredient: eggnog. This make this sweet treat perfect for a Christmas breakfast or brunch. Invite your friends and family, they will enjoy them.
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 2 tablespoons brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup warm eggnog (see recipe above)
- 1/4 cup greek vanilla yogurt
- 1 egg
- 4 cups flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 cup soft butter
- 1/2 cup white chocolate chips (optional)
- 5-6 tablespoons eggnog
- 1/2 cup powdered sugar
To make the dough place yeast and sugar into a big bowl. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10′.
To the bowl add the melted butter, warm eggnog, greek yogurt and egg, stir to combine. Add in the flour, salt and vanilla extract. Knead the dough until the dough is smooth and forms a ball. Remove the dough from the bowl and oil the dough. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a baking dish with butter or olive oil.
Lightly dust a surface with flour. Roll the dough into a rectangle. Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Sprinkle on the white chocolate if using. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
Cut your log in small rolls using a pizza cutter or a sharp serrated knife.
Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30′. Actually this step is optional.
Preheat oven to 185ºC. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 20-25′ or until golden brown.
Meanwhile, make the frosting. In a medium bowl, combine the eggnog and powdered sugar.
Allow the rolls to cool before frosting them.
Note: I’m participating with this recipe in the monthly recipe exchange by Cook and Enjoy Recipes. If you’re interested in participating, too, you’ll find the rules here.
Are you going to make this recipe, my happy pixels? Do you make any festive brunch for Christmas? Please, let me know in the comments below.